Wednesday, February 25, 2015

Baked Idli Chat


Ingredients:
Idli* - 4
Onion - 2 tbspns, finely chopped
Mango - 2 tbspns, finely chopped
Carrot - 2 tbspns, grated
Curd - 2 tbspns, whisked with a pinch of sugar and salt
Mint Coriander Chutney - 2 tbspns
Green Chili Chutney - 2 tbspns
Sweet Chutney - 2 tbspns
Boondi - 2 tbspns
Plain Sev - 2 tbspns
Chili Powder - 2 pinches
Chat Masala - 2 pinches
Roasted Cumin Powder - 2 pinches
Oil - 1 tsp if using oven or 2 tbspns if using stove top
Coriander Leaves - 2 tbspns, finely chopped

*If using fresh idlis, keep it in the refrigerator for atleast 30 minutes to 1 hr.


Instructions:
Oven Method;
Preheat the oven to 375F. Cover a baking tray with a aluminium foil.
Cut the idli into bite sized pieces. Coat the idli pieces with a tsp of oil. Place in the tray and bake the idlies for 20-30 minutes turning the idlies every 10 minutes. Or else bake until it turns golden brown.

Stove top;
Heat 2 tbspns of oil in a tawa. Fry the idlies on medium heat, till they are golden brown & crisp.
Place the fried idlis on a plate. Spread a layer of curd over the idlis. Add a tbspn of chopped onions, mint corainder chutney, mango, carrot, sweet chutney, green chili chutney, boondi and plain sev. Sprinkle a pinch of cumin powder, chili powder and chat masala. Garnish with a tbspn of chopped corainder leaves. Repeat the same for the next plate. Serve the idli chat immediately.


Thursday, February 12, 2015

Aloo Paneer Tikka Masala Gravy


Ingredients:
For the marination;
Paneer - 1 cup, cubed into bite size pieces
Baby Potatoes - 1 cup, cooked and skin peeled
Thick Curd - 4 tbspns
Corn Flour - 1 tbspn
Turmeric Powder - 1/4 tsp
Chili Powder - 1/2 tsp
Kashmiri Chili Powder/Paprika - 1 tsp
Roasted Cumin Powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Garam Masala - 1/4 tsp
Ginger Garlic Paste - 1/2 tbspn
Salt to taste

Method:
Mix all the above ingredients together well and add all the paneer cubes and aloos/potatoes and let them marinate them for 30 minutes. Grill them in an oven for 375F for 20 minutes turning all the sides till golden brown. Or else you can place the marinated paneer and potatoes in the tava and fry them with very little oil till golden brown. Keep it aside.


Ingredients:
For the Gravy;
Onion - 1 medium, roughly chopped
Tomato - 3 small, pureed
Cashews - 10, soaked in hot water for 15 minutes
Cumin Seeds - 1/2 tsp
Ginger Garlic Paste - 1 tsp
Tomato Paste - 1 tbspn (store bought)
Turmeric Powder -1/4 tsp
Coriander Powder - 1 tsp
Kashmiri Red Chili Powder - 1 tsp
Garam Masala - 1/2 tsp
Tandoori Masala Powder - 1/2 tsp
Red Color - few drops(optional)
Milk - 1/4 cup
Sugar - 1/4 tsp
Coriander Leaves - 1 tbspn, finely chopped
Salt to taste
Oil or Butter - 2 tbspns

Method:
Saute the roughly chopped onions in a tbspn of oil until the onions become translucent. Cool them well. Make puree with the sauteed onions. Puree the tomatoes. Coarsely grind the cashews. Keep it aside.
Now heat a pan and add a tbspn of oil. Add the cumin seeds and them crackle. When the onions begin to change color and the raw flavor of ginger garlic paste is gone, add turmeric powder, red chili powder, coriander powder. Fry until the mixture is aromatic and the spices don’t burn.
Once the spices are fragrant, add the tomato paste. Cook for about 30 seconds and add freshly pureed tomatoes. Add salt to taste and add 1/2 to 1 cup water and mix well. Cook on low flame until the mixture thickens.
As the gravy begins to come to a boil, add the coarsely grinded cashews. Mix well, keep the flame low. Now add the milk and let them cook for 2 minutes. Add the red color (if using) . Finally add the aloo paneer tikka pieces along with salt, garam masala, tandoori masala, kasuri methi leaves and sugar and mix well. Garnish with chopped coriander leaves and top up with butter. 
Serve hot !!



Thursday, January 29, 2015

Milk Chocolate Banana Shake


Serves 1
Ingredients:
Milk - 3/4 cup
Banana - 1/2, sliced
Rich Milk Chocolate Flavor Drink Mix* - 1 packet (about 2 tbspns)
Ice Cubes - 1/2 cup, crushed

Method:
Place milk, banana, drink mix and ice in blender. Blend until smooth.


*I used Carnation Breakfast essentials drink mix



Tuesday, January 6, 2015

Poha Vada


Ingredients:
Green Moong Dal/Spilt Green Moong Dal - 2 tbspns
Poha/Beaten Rice - 1 1/2 cups
Spinach - 2 tbspns, finely chopped (optional)
Coriander Leaves - 1 tbspn, finely chopped
Lemon Juice - 2 tsps
Green Chilies - 2 tsps, finely chopped
Salt - to taste
Oil - for deep frying

Method:
Soak the green moong dal in enough water for 1 hour. Drain well and keep aside. Wash the poha/beaten rice and keep aside to drain for 10 minutes. Combine all the ingredients in a bowl and mix well.
Divide the mixture into 20 equal portions and roll each portion into a round ball and flatten it between your palms. Heat the oil in a deep kadai and deep-fry the vadas till they turn golden brown in color from all the sides.
Drain on absorbent paper and serve hot with chutney.

Inspired from Tarla Dalal


Sunday, October 19, 2014

Green Chili Pottukadalai Murukku


Ingredients:
Rice Flour - 5 cups
Pottukadalai /Roasted Chana Dalia  - 1 cup, powdered
Green Chili Paste* - 2 1/2 tsps
Salt - as per taste
Lemon Juice - 2 1/2 tsps
Water - required for making dough
Oil - for deep frying

*Use fresh green chilies to make a paste. Adjust according to your spice level.




Method:
Mix the rice flour, pottu kadalai powder and salt. Divide the mixture into 5 equal portions. Heat the oil in a kadai for deep frying. Once the oil is hot enough for deep frying, add 1/2 tsp of lemon juice, 1/2 tsp green chili paste and sprinkle water to make a stiff dough to the first portion of the mixture. Make out enough balls from the dough, put in the murukku press. Squeeze out the murukku over a greased plate and drop them gently into the hot oil, fry on both sides until the oil stops bubbling and the murukku turn golden in color. Drain in a paper towel and cool completely. 
Once the first portion is done, do the same to the remaining four portions and deep fry the murukkus till golden brown. Cool completely and store the murukkus in a airtight container.

NOTE: When making in large batches do not add the lemon juice to the entire dough. It will make the murukku brown without being fried properly. Add the lemon juice little by little to the portion you are using to press.